Plum and apple crumble
Yummyy
Ingredients -
fruit filling
1 kg bramley apples (Cored and chopped into bitesize pieces
)
400 g plums (pitted and halved
)
4 tbsp demerara sugar
2 tsp plain flour
2 tbsp honey
crumble topping
280 g plain flour
50 g ground almonds (optional)
50 g rolled oats
210 g unsalted butter
40 g roasted hazelnuts
80 g caster sugar
20 g demarara sugar
0.5 tsp salt
Instructions
1
Add the halved plums to a baking tray with two tbsp of honey and roast for 20 minutes at 170C until soft and sticky.
2
Cube the cold butter and then add to a bowl with the plain flour and almond flour. Rub the butter into the flour with your fingers until it it's evenly distributed and forms a sandy/ crumbly texture.
3
Mix in the oats, roughly chopped hazelnuts, both types of sugar and salt to complete the topping. This can be stored in the fridge in an airtight container/bag for a few days.
4
For the filling, cut the Bramley apples into bitesize pieces and toss with the sugar and flour. Then mix the plums into this so they're evenly distributed.
5
Lay the fruit into the bottom of a casserole dish or baking tin. Press it down so it's as even as possible before sprinkling on the topping in an even layer. Then press down again so its packed in well.
6
Place in the oven at 170C for 40 minutes until the fruit is bubbling around the sides the top is golden brown.
7
Serve with custard (cold of course) or double cream.
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